Apple Crisp with Polenta Streusel
This gluten-free Apple Crisp with Polenta Streusel features perfectly spiced apples and a deliciously crunchy almond and polenta topping! Best served warm with a big spoonful of vanilla ice cream!
Don’t forget to check out our Strawberry Crumble for another easy dessert!
Key ingredients
- Apples: I generally go with Honeycrisp or Gala apples, but something more tart like Granny Smith would be great here as well.
- Almond flour: Almond flour replaces regular flour in this gluten-free streusel.
- Instant polenta: Polenta adds a wonderful texture to the apple crisp and an extra layer of flavor. Just make sure you’re using instant or quick-cooking polenta for this recipe. I use Colavita polenta.
- Baking powder: Just a pinch creates an even more tender topping.
- Chopped pecans: Chopped pecans add an extra layer of flavor and texture to the apple crisp. You can substitute your favorite nuts, oats or even leave them out all together.
- Egg white: Since we’re using almond flour and polenta in place of regular flour, I’ve added one egg white to better help the streusel clump together.
- Unsalted butter: This is what helps to bring your streusel together. You’ll use cold butter cut into cubes and then either cut it into the streusel mixture with a pastry cutter or pulse everything in a food processor.
Step by step photos
Step 1: Chop the apples into 1-inch (2.5 cm) pieces.
Step 2: Pulse the streusel ingredients in a food processor until crumbs form.
Step 3: Combine the apples with cornstarch, brown sugar, maple syrup and spices.
Step 4: Top with the polenta mixture and bake until golden brown.
Storage
Leftover apple crisp can be stored in an airtight container in the refrigerator for 3-4 days.
FAQs
Choose apples that hold their shape well during baking, such as Honeycrisp, Gala or Granny Smith.
I prefer leaving the peels on the apples, as it adds a bit of flavor and texture to the crisp. But some people really don’t like that extra chewiness so feel free to peel if that sounds better to you. If you’re indifferent, I recommend giving this crisp a try with the peel on — plus, it’s less work!
When cutting up my apples, I tend to be pretty irregular. Some larger chunks, some smaller — it just adds a bit more texture. But if you’re looking for a guideline, I’d say I aim for about 1 inch (2.5 cm) pieces as the average size.
If the streusel topping is browning too quickly, you can loosely cover the crumble with a piece of foil. I often do this if the apples aren’t tender and the crumble needs extra time in the oven.
Apple Crisp with Polenta Streusel Recipe
- Total Time: 55 minutes
- Yield: 8
- Diet: Gluten Free
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Apple Filling
- 5 medium (800 grams) apples (gala and honeycrisp work well)
- 1.5 tablespoons (11 grams) cornstarch
- 2 tablespoons (25 grams) brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Polenta Streusel
- 1/2 cup (60 grams) almond flour
- 1/2 cup (80 grams) instant polenta
- 1/4 cup (50 grams) brown sugar
- 1/4 teaspoon baking powder
- 1/3 cup (40 grams) pecans, chopped
- 1 large egg white
- 6 tablespoons (85 grams) unsalted butter, cold and cut into small cubes
- pinch of kosher salt
Instructions
-
Preheat oven to 350°F (175°C) and grease an 11 x 7 inch (28 x 18 cm) baking dish.
- Core and chop the apples into 1-inch (2.5 cm) pieces. I prefer the flavor and texture of unpeeled apples, but the choice is yours!
-
Gently toss all ingredients for the filling until the apple pieces are evenly coated. Transfer to the greased dish.
- Combine all ingredients for the streusel in a food processor and pulse until pea-sized crumbs form. Alternatively, you can use a pastry cutter or a pair of forks to cut the butter into the streusel mixture.
- Sprinkle the topping evenly over the apple filling.
-
Bake 40 minutes or until the apples are tender and the topping is golden brown. If the topping is browning too quickly you can loosely cover it with foil.
Notes
Polenta: For this recipe you’ll need to make sure you’re using instant polenta or quick-cooking polenta.
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